Quirky Cooking Tips To Make Food Interesting

Quirky Cooking Tips To Make Food Interesting. Hey, remember the old days when you just just make the food dance on the fork to get the kids to eat it? Yeah, “open up the hangar, here comes the aiiiiirplane!” Zachie loved that one.

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Ah, the perils of the Jaded Eater.  Even we adults get into the phase of whimpering “oh, not chicken AGAIN.”  Here’s a couple of quirky cooking tips to keep things interesting.

An idea for pretty eggs. Just crack one into a whole slice of bell pepper.

 

This one’s a big favorite with my twins because it looks creepy–string chunks of hot dogs or sausage onto dry spagetti–boil to soften pasta, and you have–tada!  Octopus Hot Dogs!

 

And…my favorite!  Meatloaf Cupcakes!  The two above  are self-explanatory, I’ll add the recipe for the Meatloaf Cupcakes below:

Ingredients

Meatloaf

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped spinach or broccoli
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1 1/2 pounds ground beef, extra lean (raw)
  • 1 cup bread crumbs
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • Cooking spray

Mashed Potatoes

  • 4 cups cubed peeled Yukon gold potato (about 2 pounds)
  • 1/4 cup 2% reduced-fat milk
  • 1/4 cup low-fat sour cream
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Garnish

  • 3 tablespoons chopped chives
  • 4 pieces of bacon cooked and them chopped

Preparation

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.

Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon crumbles and chopped chives.

Thanks and recipe credit to: FoodGawker.com

 

 

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